The Best Chocolate Cake You Ever Ate

Rich, decadent, and utterly irresistible, this classic chocolate cake recipe is a game-changer.

With its moist texture, deep flavor, and stunning presentation, it’s sure to become your go-to dessert for special occasions and everyday indulgences alike.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 1 3/4 cups granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup whole milk, at room temperature

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch (23cm) round cake pans, lining the bottoms with parchment paper.

In a medium bowl, whisk together flour, baking soda, and salt; set aside.

In a large mixing bowl, use an electric mixer to beat the butter until creamy, about 2 minutes.

Gradually add sugar and continue beating until light and fluffy, about 3 minutes.

One at a time, beat in eggs, allowing each egg to fully incorporate before adding the next.

Beat in vanilla extract.

In a separate bowl, whisk together cocoa powder and milk until smooth.

Add this mixture to the butter mixture, beating until well combined.

Gradually add the flour mixture to the butter mixture, beating until just combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.

Notes

Make sure to use room temperature ingredients, including eggs and butter, for a tender crumb. Don’t overmix the batter, as this can lead to a dense cake.

Use high-quality cocoa powder for the best chocolate flavor.

If you want a moist and tender crumb, don’t overbake; a toothpick inserted in the center should come out clean. Let the cakes cool completely before frosting and decorating to prevent a mess.

You can customize the recipe by adding nuts, espresso powder, or orange zest to the batter for extra flavor.

This recipe makes two 9-inch cakes, perfect for a layer cake or two single-layer cakes.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 80mg
• Sodium: 350mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 5g